A bowl of potato leek soup with a creamy pale base, topped with chopped chives and a drizzle of olive oil.
Potato leek soup is smooth, cozy, and surprisingly simple. This potato leek soup tastes rich and comforting, but it’s made with basic ingredients you probably already have. It’s an easy weeknight dinner that feels like something you’d order at a café.
Introduction
Leeks give this soup a gentle onion flavor that’s softer and sweeter than regular onions. When you cook them low and slow in butter, they turn silky and mellow—perfect with creamy potatoes.
The best tip: rinse leeks really well. Sand likes to hide in the layers.
Why You’ll Love This Potato Leek Soup
- Cozy and comforting: Smooth and warming.
- Simple ingredients: Potatoes, leeks, broth, and milk.
- Easy weeknight dinner: One pot, no complicated steps.
- Make-ahead friendly: Tastes even better the next day.
- Freezer-friendly: Great for stocking your freezer.
Ingredients for Potato Leek Soup
Image: Ingredients on counter including leeks, potatoes, butter, garlic, broth, milk, and chives.
- Leeks (3 large): Sweet onion flavor; substitute with 1 large onion if needed.
- Butter (4 Tbsp): Adds richness; olive oil works too.
- Garlic (2 cloves, minced): Boosts savory flavor.
- Potatoes (2 1/2 lb): Russet for smooth texture; Yukon Gold for creamier feel.
- Broth (5 cups, low-sodium): Vegetable or chicken broth both work.
- Milk (1 cup): Adds creaminess; half-and-half works for richer.
- Salt (to taste) + black pepper (1/2 tsp): Season gently.
- Chives (for topping): Fresh pop at the end.
How to Make Potato Leek Soup
Image: Four-panel collage showing leeks sautéing, potatoes added with broth, blending soup, and finished bowl with chives.
Potato Leek Soup Recipe Step-by-Step
- 1. Clean and slice leeks.
Slice leeks and rinse well in water to remove sand. Drain.
- 2. Sauté the leeks.
Melt butter in a pot over medium-low. Cook leeks 8–10 minutes until soft. Add garlic 30 seconds.
- 3. Simmer the potatoes.
Add potatoes and broth. Simmer 15–18 minutes until very tender.
- 4. Blend until smooth.
Blend carefully until smooth. Return to pot over low heat.
- 5. Finish and season.
Stir in milk. Season with salt and pepper. Add broth if you want it thinner.
Tips for Perfect Potato Leek Soup
- Wash leeks well: Prevents gritty soup.
- Don’t brown leeks: Keep heat low for sweet flavor.
- Adjust thickness: Potatoes thicken as they sit.
Storing & Reheating
- Fridge: Store 4 days.
- Reheat: Warm over low heat; add broth if needed.
- Freeze: Freeze up to 2 months. Thaw and reheat gently.
Reader Review
So smooth and cozy! The leek flavor is perfect—mild and sweet.
Final Notes
If you make this potato leek soup, leave a rating and tell me—super smooth or a little chunky?
Recipe Card: Potato Leek Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 3 large leeks, cleaned and sliced
- 4 Tbsp butter
- 2 cloves garlic, minced
- 2 1/2 lb potatoes, peeled and diced
- 5 cups low-sodium broth
- 1 cup milk
- 1/2 tsp black pepper
- Salt, to taste
- Chives, for topping
Instructions
- 1. Sauté leeks in butter 8–10 minutes; add garlic 30 seconds.
- 2. Add potatoes and broth; simmer 15–18 minutes until tender.
- 3. Blend smooth; return to low heat.
- 4. Stir in milk, season, and serve with chives.